2 cups basil leaves

½ cup Parmigiano-Reggiano

½ cup extra virgin olive oil

1/3 cup pine nuts

3 garlic cloves, minced

salt & freshly ground black pepper

(walnuts can be substituted for pine nuts, also adding lemon zest or sprigs of mint, thyme, tarragon, or chervil can give your pesto a distinctive, different edge)

Combine all ingredients except the oil in a mixer and pulse until incorporated. Slowly drizzle in olive oil until the paste is formed. Adjust with salt & pepper to taste.